All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
This salmon seems like it needs an entire restaurant to put together, from the sous chef to the waiter putting it down in front of you with a smile. ("Anything else I can get you?") But no! It comes together in less than 15 minutes, in your kitchen, no wait staff required! (Unless you have a waitstaff like a butler and a chef… and if you do, can we come over?)
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pans
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Salmon
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner.While salmon cooks, prepare crema and make rice.
Prepare the Crema
Halve lime. Cut one half into wedges and juice the other half.
In a mixing bowl, combine chipotle crema, 1 tsp. lime juice, and a pinch of salt. Set aside.NEEDS NEW STEP SHOT (CHIPOTLE CREMA, LIME WEDGES [NO NEED TO SHOW JUICE])
Cook the Rice
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add corn and stir often until beginning to brown, 2-3 minutes.
Add rice, seasoning blend, and 1/4 tsp. salt and cook until warmed through, 2-3 minutes. Remove from burner.NEED NEW STEP SHOT (RICE AND CORN IN PAN) - PLEASE PROVIDE TASTER FOR CHEF WHEN SHOOTING TO VERIFY SEASONING
Finish the Dish
Plate dish as pictured on front of card, topping salmon with chipotle crema. Squeeze lime wedges over rice and garnish with tortilla strips and cotija cheese. Bon appétit!
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